On TRAC with DrMark

Can Salt Shake Off the Blues?

The role of salt in human history is long and varied. As they have for thousands of years, camel caravans continue to plod across the Sahara, transporting salt slabs to civilization from mines located in the desert’s interior. Salt has been used as currency and as a food preserver and enhancer. In addition, it contains sodium, which is crucial to maintaining complex functions in the bodies of humans, mammals and some plants. But in recent years, salt has been demonized for its contribution to high blood pressure and heart disease, and people are encouraged to cut way back on consumption. That’s not easy for most, and a fascinating new study offers a hint as to why that may be. Salt, it appears, may be something of an antidepressant.

Scientists from University of Iowa depleted rats’ stores of sodium by giving them a drug that caused the kidneys to flush it out. They also deprived the rats of salt in their diet. Researchers followed up with behavioral tests to see whether there was any change in how the animals reacted toward things they usually enjoyed. There certainly was a change -- the rats lost interest in activities that they had previously relished, including pressing a bar that stimulated a pleasure pathway in their brain. The inability to experience pleasure is called anhedonia and it is a well-established symptom of depression. To find out more, I called the study author, Alan Kim Johnson, PhD, who is a professor of psychology at the University of Iowa. Dr. Johnson says his interest in the topic was motivated by a paper published in the mid-1990s that suggested that a group of people who had chronic fatigue and low mood may have had sodium deficiency. The subjects were told not to restrict their salt intake, and most were also given a drug that reduced sodium loss from the kidneys. Once their sodium balance was restored, both problems disappeared. Since Dr. Johnson has long been interested in and done research into how the brain is involved in high blood pressure, this led him to wonder if changes in mood might be a reason people continue to crave salt even though they are told it is bad for them.

Dr. Johnson emphasized that his study does not imply that people should consume salt to combat depression, or that excess amounts of it are healthy. He merely wants people to recognize that salt is much more complex than simply being "bad for you." How salt contributes to or detracts from health and well-being is not yet fully understood. Dr. Johnson noted that, "It may even be true that, in some cases, low sodium levels can promote hypertension by causing the body to overreact through changes in hormones or nervous system responses." Although we think of salt depletion as rare, Dr. Johnson notes that it is common among people working or playing sports outside in warm weather or on salt-restricted diets. He suggests that individuals who find themselves beset by low mood should ask their physician whether a recent change of diet or exercise routine might have resulted in decreased levels of sodium in the body. He also agrees it may not be such a bad idea to enjoy a small bag of chips or salted nuts after jogging or tennis on a hot day.

Source(s):

Alan Kim Johnson, PhD, F. Wendell Miller Professor of Psychology, Integrative Physiology, and Pharmacology, University of Iowa.

Pomegranate’s prostate protection potential grows

By Stephen Daniells

 

The anti-prostate cancer effects of pomegranate and its extracts may be related to stopping an enzyme in the liver which processes environmental carcinogens, says a new study.

Pomegranate, a rich source of antioxidants, has been linked to improved heart health, but a growing body of science indicates the fruit protect against prostate cancer. Studies have also reported a role in joint health by slowing cartilage loss in arthritis.

It is these antioxidants, and particularly ellagitannin compounds like punicalagins and punicalins, which accounts for about half of the fruit's antioxidant ability, that are reportedly behind the proposed health benefits.

The new study, led by Daneel Ferreira from the University of Mississippi, deepens our understanding of how the constituents of the fruit may boost prostate health.

This article may be found at:

http://www.nutraingredients-usa.com/Publications/Food-Beverage-Nutrition/NutraIngredients.com/Research/Pomegranate-s-prostate-protection-potential-grows/?c=hpORIm6dEDsBLY4zruPzXA%3D%3D&utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily

Foods That Seem Healthy... But Really Are Not

by: David Grotto, RD

 

early everyone wants to eat healthier. The food industry, which keeps a close eye on America’s changing tastes, has introduced thousands of foods that purport to be healthy -- but are they really?

Too many people assume that anything that comes from a health-food store is good for you or that quantities don’t matter when you’re eating a “good” food.

Personal story: One of my first clients was a strict vegetarian, but this woman was 5'2" and weighed 250 pounds. Something was clearly amiss. She told me that she used nearly a pint of olive oil in recipes because it’s a “healthy” fat.

Some foods, such as vegetables, whole grains, legumes, etc., are almost always good for you. But many of the foods that are promoted with healthy-sounding terms, such as “natural” or “vitamin-packed,” actually are loaded with sugar and/or fat and are unacceptably high in calories.

Common offenders -- and healthier alternatives...

SMOOTHIES

Some smoothies can have more calories than sodas, making them an unhealthy choice to have regularly. My daughter once bought a peanut butter smoothie. I did the calculations and found that it had about 1,000 calories.

Healthier: Make your own smoothie using just fresh fruit and adding skim milk if you want. Or mix four ounces of fruit juice with four ounces of sparkling water. It tastes delicious, is relatively low in calories and has the same nutrients as a serving of whole fruit (though less fiber).

PROTEIN BARS

Millions of Americans replace one or more meals daily with bars -- granola bars, high-protein bars, meal-replacement bars, etc. Many of these are high in sugar and/or fat and deliver 300 calories or more. It’s fine to occasionally use one of these bars as a meal replacement, but they’re too high in calories to have in addition to meals.

Healthier: Make up your own healthy snacks, using a mixture of nuts, seeds and dried fruit. One-half ounce of almonds (about 12) and one tablespoon of dried fruit totals about 140 calories. When you do crave a bar, have one that has at least three grams of fiber, with no more than 150 calories. Try Luna small-size organic bars.

FROZEN YOGURT

Healthier than ice cream? Not necessarily. Yogurt is one of the healthiest foods you can eat, but most frozen brands have more in common with desserts than with health foods. Check the label: Some frozen yogurts have the same number of calories as ice cream. They may even have similar amounts of sugar and fat. Also, it’s rare to find live and active cultures -- the probiotic organisms that make natural yogurt so healthy -- in frozen products.

Healthier: One of the newer versions of frozen yogurt. For example, Berry Chill, a yogurt chain based in Chicago, is producing products that are relatively low in fat and sugar and contain live and active cultures. Other manufacturers are following suit, such as New England–based Brigham’s with its premium frozen yogurt, élan. Look for the LAC seal on frozen yogurt containers -- it means that the product has at least 10 million live and active cultures.

PRETZELS

They’re often touted as a healthier alternative to potato chips because they have less fat. A one-ounce pretzel serving usually has about one gram of fat, compared to up to 10 grams in a one-ounce serving of some potato chips. However, most pretzels are high in salt. They also have a high glycemic index because they consist mostly of refined wheat flour and cornstarch -- they’re quickly transformed to sugar during digestion, which can increase blood glucose levels and lead to weight gain.

Be wary of pretzels with added wheat or oat bran -- these often are just “window dressing” and not a significant source of whole grains.

Healthier: Satisfy your “crunch craving” with a mix of nuts, seeds and dried fruit.

FAKE WHOLE-WHEAT BREAD

Real whole-wheat bread is among the healthiest foods you can eat. Some brands, however, only look like whole wheat -- manufacturers often add a brown color to make them look more wholesome. Another trick: Manufacturers super-size the slices so that they can make higher fiber claims on the label.

Healthier: A bread with normal-size slices that contains at least three grams of fiber per serving. Read the ingredient label. The word “whole” -- whole wheat, whole grain, etc. -- should be first in the list.

MUFFINS

Today’s big muffins often seem like they’re loaded with nutritious ingredients, such as fruit or bran, but many muffins that are sold in supermarkets or coffee shops, such as Starbucks, are loaded with fat and sugar and range from 400 to 500 calories each.

Healthier: A small one-and-a-half ounce muffin that’s made with bran or a whole grain. A muffin this size that’s not loaded with sugar and/or fat usually contains about 100 calories.

RICE MIXES

Brown rice has more fiber and disease-fighting phytochemicals than white rice, but people don’t always want to take the time to cook brown rice. Instead, they buy a packaged rice pilaf, both for convenience and extra flavor. Most of these products are very high in sodium, as well as fat.

Healthier: Uncle Ben’s microwavable brown rice. It’s ready in just a few minutes, and you can season it to your own taste -- without adding salt or oil.

Tax $ at work!

Federal Government Stimulus Money Funding New Herbal Research. The American Recovery and Reinvestment Act of 2009 has allocated $5 billion for scientific research, which includes funding for several studies on herbal indications such as turmeric for post-menopausal osteoporosis, pomegranate for osteoarthritis, and ginger for colorectal cancer.

New research: resveratrol improves diabetes by affecting the brain

(NaturalNews) Think of a treatment for diabetes, and you probably think of a drug or natural therapy that targets the pancreas to help normalize blood sugar levels. Resveratrol, a phytochemical found in red grapes, has been shown to have a host of health benefits -- including improving diabetes in animal studies. But, it turns out, that's not necessarily because it benefits the pancreas. Instead, scientists have made an unexpected discovery: resveratrol's anti-diabetic properties appear to be mediated through the brain.

That's the conclusion of a new study conducted by scientists at the University of Texas Southwestern Medical Center in Dallas, Texas, that was just published in Endocrinology, a journal of The Endocrine Society. The researchers focused on sirtuins, a class of proteins activated by resveratrol that are thought to underlie many of the potential beneficial effects of calorie restriction, including promoting longevity and slowing down the aging process.

The entire article may be found at:

http://www.naturalnews.com/027420_resveratrol_diabetes.html

The Hottest Vitamin Under the Sun

Vitamin D may just be considered the “it” vitamin of 2009. This year, it seemed stories on the sunshine vitamin were published daily. Studies on its role in bone health, heart health, immune health, weight management, cancer prevention and other health conditions poured from scientific journals. With the outbreak of H1N1 influenza, the Public Health Agency of Canada plans to test vitamin D levels of people who contract the virus in order to find new ways to fight it; and the U.S. Institutes of Medicine (IOM) announced it will review the recommended daily values of vitamin D intake. Yes, vitamin D was hot this year, and not just because it comes to us from sun exposure. With all the news reports and studies, it’s no wonder awareness of vitamin D is up among consumers. The International Food Information Council’s (IFIC) Functional Foods/Foods for Health consumer survey, released in August 2009, found 90 percent of Americans recognized vitamin D offers bone-health benefits compared to 81 percent in 2007. For responders who had children, 19 percent said they look for their children’s foods and beverages to be fortified with vitamin D. Michael McBurney, Ph.D., FACN, head of scientific affairs, DSM Nutritional Products Inc. added, “Fifty-six percent of those surveyed were already choosing foods with vitamin D to promote bone health, and another 38 percent were very or somewhat likely to do so.” Vitamin D comes in two biologically inactive precursors. D3, also known as cholecalciferol, is produced by the skin when it’s exposed to ultraviolet B (UVB) radiation; D2, also known as ergocalciferol, comes from plants exposed to UV light. The liver and kidneys synthesize both forms of vitamin D into 1,25-dihydroxyvitamin D (1,25(OH)2D), to make it active in the body. However, David Garner, partner, Marco Hi-Tech JV LLC, argued the body prefers consumption of D3, adding, “D3 is said to be the best form of vitamin D (cholecalciferol) as it is the natural type that also is created whenever skin is exposed to sunlight.” Humans may not be able to get all of their vitamin D from the sun due to amount of skin that is exposed, the length of exposure, UV wavelength, latitude, season, skin melanin content and age. Therefore, people are more interested in increasing their vitamin D by consuming the nutrient, but most unfortified foods do not provide adequate amounts. The few foods that do contain a significant amount of vitamin D—butter, cream, egg yolks and fatty fish, such as herring, catfish and salmon—are not, and in some cases shouldn’t be, prevalent in today’s diets. “The reality is that the average U.S. diet does not provide the required amount of vitamin D,” said Dinesh Venkateswaran, technical marketing manager, DSM Nutritional Products Inc. “Therefore, dietary supplements may be useful sources for these nutrients that otherwise might be consumed in less than recommended amounts.” U.S. dietary reference intake (DRI) guidelines established in 1997 by IOM recommend 200 IU/d of vitamin D through age 50, 400 IU/d for people ages 51 to 70 and 600 IU/d for those 71 and older. But many experts now say everyone likely needs more. For instance, in 2008, The American Academy of Pediatrics the American Academy of Pediatrics (AAP) recommended breastfed infants receive supplements of 400 IU/d of vitamin D until they are weaned and consume more than 1,000 mL/d of vitamin D-fortified formula or whole milk.1 All non-breastfed infants ingesting less than 1,000 mL/d of vitamin D-fortified formula or milk should receive a vitamin D supplement of 400 IU/d, they said. AAP also recommends older children and adolescents should take a 400 IU vitamin D supplement daily. In response, a new IOM panel is reviewing the recommendations on vitamin D and calcium and a report is expected in spring 2010. Huang believes FDA will follow suit. “In 2010, we believe FDA will probably increase dramatically the recommended daily allowance (RDA) for vitamin D,” he said. “This will push further growth of vitamin D sales in functional foods and nutritional products.” New products fortified with vitamin D may help the many who are deficient. Recent studies have shown pregnant women who lived at a latitude of 54 to 55 degrees north (about as north as Central Canada) had insufficient levels, even among those who use supplements.2 Mothers-to-be who have lower levels of vitamin D are more likely to give birth via cesarean section.3 And Turkish researchers encouraged pregnant women to supplement their diets with vitamin D in order to reduce the risk of their children contracting acute lower respiratory infections.4 Once the children are out of the womb, they may still not be getting all of their vitamin D needs. In the United States, 61 percent of children aged 1 to 21 years who completed the National Health and Nutrition Examination Survey 2001-2004 had insufficient levels of vitamin D.5 Only 4 percent had taken a 400 IU/d supplement of vitamin D for the past 30 days. That same study found deficiency was associated with elevated parathyroid hormone levels, higher systolic blood pressure, lower serum calcium and high-density lipoprotein (HDL) cholesterol levels. The heart-health benefits of vitamin D don’t stop with the youth. A University of Colorado study found an inverse relationship between vitamin D levels and cardiovascular disease (CVD), as well as all-cause mortality.6 A review in The American Journal of the Medical Sciences states cross-sectional studies found vitamin D deficiency was associated with increased risk of CVD, including hypertension, heart failure and ischemic heart disease.7 And Reuters reported at a September 2009 meeting of the American Heart Association in Chicago, researchers presented study that found younger white women with vitamin D deficiencies are about three times more likely to have high blood pressure in middle age than those with normal vitamin levels. Because vitamin D is necessary for calcium absorption into the body, vitamin D is closely associated with bone health. In fact, one Swiss study found among men and women, vitamin D status seems to be the dominant predictor of bone mineral density (BMD) relative to calcium intake.8 In the study, only women with vitamin D concentrations less than 50 nm seem to benefit from a higher calcium intake alone. In a later review of eight randomized controlled trials, those same researchers found supplemental vitamin D in a dose of 700 to 1,000 IU/d reduced the risk of falling among older adults by 19 percent.9 However, doses of supplemental vitamin D of less than 700 IU or serum 25-hydroxyvitamin D concentrations of less than 60 nmol/l did not reduce the risk of falling. McBurney added supplementing with vitamin D is good for bone health throughout life. “Bones are remodeled every day, all our life,” he said. “So it is important to build bones when one is young, and to maintain adequate vitamin D status to maintain strong bones for life.” The benefits of vitamin D go well beyond the heart and bones. Keeping vitamin D levels high may also protect against colon cancer,10 cold and flu,11 Alzheimer’s disease,12 multiple sclerosis,13 ovarian cancer14 and weight gain.15 With all the new studies finding vitamin D’s health benefits (every study referenced in this article is from 2009), the sunshine vitamin’s future is, well, sunny. “Scientists are discovering new insights into the role of vitamin D,” McBurney said. “With the unraveling of the human genome, we are living in a period of discovery unprecedented in history. The future is very exciting.” References 1.     Wagner CL, et al. “Prevention of rickets and vitamin D deficiency in infants, children, and adolescents.” Pediatrics. 2008 Nov;122(5):1142-52. 2.     Holmes VA, et al. “Vitamin D deficiency and insufficiency in pregnant women: a longitudinal study.” Br J Nutr. 2009 Sep;102(6):876-81. 3.     Merewood A, et al. “Association between vitamin D deficiency and primary cesarean section.” J Clin Endocrinol Metab. 2009 Mar;94(3):940-5. 4.     Karatekin G, et al. “Association of subclinical vitamin D deficiency in newborns with acute lower respiratory infection and their mothers.” Eur J Clin Nutr. 2009 Apr;63(4):473-7. 5.     Kumar J, et al. “Prevalence and Associations of 25-Hydroxyvitamin D Deficiency in US Children: NHANES 2001-2004.” Pediatrics. 2009 Aug 3. 6.     Ginde AA, “Prospective Study of Serum 25-Hydroxyvitamin D Level, Cardiovascular Disease Mortality, and All-Cause Mortality in Older U.S. Adults.” J Am Geriatr Soc. 2009 Jun 22. 7.     Judd SE, Tangpricha V. “Vitamin D deficiency and risk for cardiovascular disease.” Am J Med Sci. 2009 Jul;338(1):40-4. 8.     Bischoff-Ferrari HA , et al. “Dietary calcium and serum 25-hydroxyvitamin D status in relation to BMD among U.S. adults.” J Bone Miner Res. 2009 May;24(5):935-42. 9.     H A Bischoff-Ferrari, et al. “Fall prevention with supplemental and active forms of vitamin D: a meta-analysis of randomised controlled trials.” J Bone Miner Res. 2009 Oct 1; 339:b3692 10.   Freedman DM, et al. “Sunlight, hormone replacement status and colorectal cancer risk in post-menopausal women.” Int J Cancer. 2009 Sep 30. 11.   Ginde AA, Mansbach JM, Camargo CA Jr. “Association between serum 25-hydroxyvitamin D level and upper respiratory tract infection in the Third National Health and Nutrition Examination Survey.” Arch Intern Med. 2009 Feb 23;169(4):384-90. 12.   Masoumi, A, et al. “1α,25-dihydroxyvitamin D3 Interacts with Curcuminoids to Stimulate Amyloid-β Clearance by Macrophages of Alzheimer’s Disease Patients.” J Alzheimers Dis. 2009 July; 17(3): 703-717 13.   D.Sioka C, et al.  “Multiple sclerosis, osteoporosis, and vitamin D.” J Neurol Sci. 2009 Sep 30. 14.   Toriola AT, et al. “Serum 25-hydroxyvitamin D and the risk of ovarian cancer.” Eur J Cancer. 2009 Aug 25. 15.   The Endocrine Society (2009, June 12). Successful Weight Loss With Dieting Is Linked To Vitamin D Levels. ScienceDaily. Retrieved October 6, 2009, from From: http://www.naturalproductsinsider.com/

10 Anti-Inflammatory Supplements That Work

Inflammation — pain, swelling, redness and heat — is a double-edged sword. This immunity-mediated process is crucial when you have an injury. It helps your body fight infection and clear away damaged tissue. But inflammation can become a chronic condition if your body fails to shut off this reaction, or activates it when there is no apparent trigger.


Inflammation can last for years. It can target a particular area — like your skin, sinuses, prostate, bladder or gums. (Any diagnosis that ends with “-itis” is an inflammatory condition.) Inflammation can become a body-wide condition, and has be identified as the underlying cause of many diseases, including heart disease, type 2 diabetes, cancer, rheumatoid arthritis and neurological degeneration, including Alzheimer’s and Parkinson’s diseases. Inflammation is a big threat. That’s why it’s so important to get it under control.

A diet focused on vegetables, fruits, fish, olive oil, nuts and whole grains can reduce inflammation. Nutritional supplements also help, and unlike drugs, they work without causing stomach ulcers. There are plenty of natural inflammation-fighters. Here are our top choices:   

1. Fish Oil

Fish oil is rich in omega-3 fatty acids, which decrease the body’s production of a long list of pro-inflammatory biochemicals, including the same ones targeted by most NSAIDs — cyclooxygenase (COX 1 and 2). It also helps to reduce levels of inflammatory interleukins, specifically interleukin-1, a marker of chronic inflammation. In studies, people with rheumatoid arthritis who took fish oil were able to reduce their dosage of anti-inflammatory drugs. They also reported less pain and stiffness. Fish oil has a synergistic effect with aspirin on inhibiting synthesis of thromboxane A2 and the highly inflammatory leukotriene B4. It’s reported to help asthma, cystitis, hepatitis, pancreatitis, prostatitis and dermatitis.

2. Antioxidants

Immune cells cause oxidative damage as they fight infection, and ongoing oxidative damage drives chronic inflammation. Reducing oxidative damage can help control inflammation. Antioxidants like vitamin C, vitamin E and selenium all help to control oxidative damage by neutralizing “free radicals,” the molecular renegades that cause oxidative damage and can start a chain reaction that keeps it going.

3. Quercetin

The anti-inflammatory effects of quercetin seem to come from its ability to dampen the production and activity of pro-inflammatory biochemicals such as leukotrienes and prostaglandins, and to block the release of histamine, the biochemical that causes allergic symptoms like runny nose and itchy eyes. Quercetin also seems to help symptoms of irritable bowel syndrome and chronic, nonbacterial prostatitis.

4. Bromelain

This protein-dissolving enzyme is obtained from the stem and fruit of the pineapple. Bromelain seems to exert its anti-inflammatory effect by altering leukocyte migration and activation. Leukocytes are white blood cells that help fight infection but can also perpetuate inflammation. Bromelain is good for an acute injury or inflammation caused by ongoing injury, such as osteoarthritis, with its ongoing injury to joint cartilage. 

5. Resveratrol

Some evidence suggests that resveratrol is a more potent anti-inflammatory agent than NSAIDs such as aspirin, ibuprofen, or indomethacin. Injections of  resveratrol into the joints of animals decreases inflammation and reduces cartilage destruction. Like ginger and fish oil, resveratrol inhibits a number of inflammation-producing biochemicals, including COX-1 and COX-2. It also seems to have a regulating effect on certain immune cells. It may reduce T cell proliferation. T cells are involved in some autoimmune diseases, including rheumatoid arthritis. It also affects cells called granulocytes, which are associated with the inflammation produced in chronic obstructive pulmonary disease, so it may be helpful in reducing the lung damage associated with this smoking-related ailment.

6. Flax Seed Oil

For some reason, flax seed seems to especially target the skin. In zoos, it’s given to hippos, elephants and rhinos to help keep their massive hides healthy. Some of the fat in flax seed oil converts to EPA and DHA, the same active components in fish oil. Flax seed oil can be a good addition to fish oil, especially if you are on a low-fat diet or have dermatitis — dry, scaly, itchy skin.

7. Curcumin

Curcumin, a component of the yellow spice turmeric, found in curry, may have special anti-inflammatory properties in the eyes, where a layer of yellow pigment helps to protect the retina — and especially, the macula — from the harmful effects of sunlight. The pigment actually acts as a filter, blocking harmful blue UV light from striking the retina. Curcumin has been proven helpful for chronic anterior uveitis (an inflammation of the front part of the eye) and for macular degeneration. 

8. Ginger

Certain constituents of ginger, called gingerols, have a strong anti-inflammatory effect. They inhibit a number of  biochemicals that promote inflammation, including COX and lipoxygenase pathways. Ginger has been shown to reduce pain from both osteoarthritis and rheumatoid arthritis. However, you will need to be patient. It can take up to three months of treatment to get relief.

9. Alpha Lipoic Acid

Alpha lipoic acid is a coenzyme that has lots of talents, including antioxidant and anti-inflammatory protection. It is both fat and water soluble, and can regenerate other important antioxidants like vitamins E, C and glutathione. It provides anti-inflammatory protection in blood vessels and in the fatty tissues of the brain and nerves. It’s a must for anyone with diabetes, neuritis or neuropathy, since it also improves glucose metabolism and blood flow in nerves.

10. Zinc

Many people take zinc to boost their immunity, but recent research shows that zinc may also be a natural inflammation fighter. Popping zinc regularly can help reduce inflammation and has also been shown to offer immune support. Researchers at Wayne State University in Detroit, tested whether zinc supplementation decreases oxidative stress. They found that consuming 25 mg three times a day for three months decreased TNF-alpha, a cytokine that amplifies inflammation.

The Anti-Aging Bottom Line: Chronic, uncontrolled inflammation has been linked to a wide range of health problems which can dramatically affect your quality of your life as you age. But research has shown that anti-inflammatory supplements can provide effective relief with virtually no side effects. Before you start taking a NSAID or other potentially dangerous drug to deal with inflammation, why not consider some safe natural alternatives?

 

By Gale Maleskey, MS, RD

This article may be found at:

http://www.stopagingnow.com/news/news_flashes/6618/10-Anti-Inflammatory-Supplements-That-Work

Foods That Fight Cancer

Grapes and Grape Juice

Both grapes and grape juice are rich sources of resveratrol, a type of natural phytochemical that belongs to a much larger group of phytochemicals called polyphenols.

(Actually, the idea that eating grapes and drinking grape juice are a good way to ingest resveratrol is something of a myth. As this article correctly states; resveratrol is found in the skin of the grape and the skins are throw out when juice is made. For this same reason white wine is a poor source of resveratol. The most concentrated source is red wine which is made with both the skin and the seeds of grapes.)

The skin of the grape contains the most resveratrol, and red and purple grapes contain significantly more resveratrol than green grapes. Grape jam and raisins contain much smaller amounts of this phytochemical. Red wine also contains resveratrol. However, with AICR’s second expert report noting convincing evidence that alcohol is associated with increased risk for cancers of the mouth, pharynx and larynx, esophagus, breast (pre- and postmenopausal) and colon and rectum (in men), wine is not a recommended source of resveratrol.

Studies suggest that polyphenols in general and resveratrol, in particular, possess potent antioxidant and anti-inflammatory properties. In laboratory studies, resveratrol prevented the kind of damage known to trigger the cancer process in cell, tissue and animal models.

Other laboratory research points to resveratrol’s ability to slow the growth of cancer cells and inhibit the formation of tumors in lymph, liver, stomach and breast cells. Resveratrol has also triggered the death of leukemic and colon cancer tumors.

In one series of studies, resveratrol blocked the development of skin, breast and leukemia cancers at all three stages of the disease (initiation, promotion and progression).

The entire article may be found at:

http://www.foodconsumer.org/newsite/2/Cancer/foods_that_fight_cancer_251020090624.html

Omega-3 may protect healthy men from chest pains

By Stephen Daniells

Increased intakes of omega-3 fatty acids EPA, DPA, and DHA may protect men against acute coronary syndrome (ACS), says a new study.

 
The heart health benefits of omega-3 fatty acids are well-documented, being first reported in the early 1970s by Jorn Dyerberg and his co-workers in The Lancet and The American Journal of Clinical Nutrition. To date, the polyunsaturated fatty acids (PUFAs) have been linked to improvements in blood lipid levels, a reduced tendency of thrombosis, blood pressure and heart rate improvements, and improved vascular function.

The new study, published in the British Journal of Nutrition, reported that increased intakes of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) may reduce the risk of acute coronary syndrome (ACS), an umbrella term for a range of symptoms including unstable angina and chest pains.

This article may be found at:

http://www.nutraingredients-usa.com/Publications/Food-Beverage-Nutrition/NutraIngredients.com/Research/Omega-3-may-protect-healthy-men-from-chest-pains/?c=hpORIm6dEDt7TC8q%2FBT%2BtQ%3D%3D&utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily

Resveratrol in grapes could protect from diabetes

The findings come from UT Southwestern Medical Center researchers Dr. Roberto Coppari, along with Drs. Giorgio Ramadori, Laurent Gautron and colleagues. According to Dr. Coppari, “These animals were overrun with fat and many of their organs were inflamed. But when we delivered resveratrol in the brain, it alleviated inflammation in the brain.” 
  
Past studies have shown that resveratrol can mediate inflammation that leads to major illness and chronic diseases. Research published this year even suggested that the compound found in red grapes and wine could be developed to treat major illnesses, including widespread systemic infection (sepsis). Researchers have been studying the health benefits of resveratrol for years.

The scientists specifically looked for the effect of resveratrol of a group of proteins in the body called a sirtuins. They wanted to see whether the compound exerted its effect on sirtuins in the brain. Sirtuins help cells survive, and have been linked in the past the anti-aging potential of resveratrol, and also associated with the benefits of calorie restriction. Sirtuin activating drugs are currently being studied for diabetes treatment.

The entire article may be found at:

http://www.emaxhealth.com/1020/23/34139/resveratrol-grapes-could-protect-diabetes.html